Please note that we are not open for lunches (apart from Sundays) at the moment.

We will re-open for lunches in the Spring 2019 



Roast Sweetcorn Velouté, Homemade Bread  £6.00

Wiltshire Mozzarella, Tomato, Basil £7.00

Gin Cured Mackerel, Cucumber, Horseradish Cream, Fennel, Orange £8.00

Goats Cheese Mousse, Beetroot, Walnut, Watercress £7.00



Home-cooked  Somerset  Ham, Fried Egg, Sauté New Potatoes £11.50

Pan Seared Hake Fillet, Parmesan and Chive Croquette, Artichoke, Capers £12.50

Chicken Supreme, New Potatoes, Peas, Chicken & Thyme Jus £12.50

Celeriac and Truffle Risotto, Parmesan, Spring Onion, rocket  £10.50 (v)




Coconut Crême Brûlée, White Chocolate and Cranberry Cookies   £6.00

Baked Custard Tart, Strawberries, Pistachio Cream £7.00

Chocolate Mousse, Cherries, Almonds, Yoghurt Sorbet

West Country Cheese with Biscuits £7.00

We have a beautiful south facing garden, looking over a peaceful valley - the ideal place for a lunch in the sunshine. 

We would love to share it with you.


 £8.00 for Three Cheeses

VULSCOMBE – Joyce & Graham Townsend  (G. P.V) Devon

Vulscombe is a soft, handmade, fresh pasteurised goat's milk cheese produced near Tiverton by Joyce & Graham Townsend. The milk used in the cheese is from their herd of goats in the stunning upper Exe valley. The cheese is rich, creamy and mild with subtle citrus flavours. Suitable for vegetarians.


Made by Robin Congdon at Ticklemore Cheese, in Totnes, Devon.  It is made using Ayreshire cows'milk and has been matured for at least 4 months to give a sweet and smooth, medium flavoured cheese.


The Cheddar is made at Ford Farm Dorset, using pasteurised cows milk and vegetarian rennet. The cheddar is then wrapped in cloth and taken to Wookey Hole Caves, Somerset, where it is matured at a constant temperature for up to 6 months.  Woken Hole farmhouse cheddar is crumbly with earthy undertones and a distinctly nutty flavour.

All Served with  Biscuits, Chutney and Apple, Fig and  Walnut Bread


At Clavelshay we strive to use as much produce as possible from the farm and the surrounding countryside. We use our own pork, rose veal, wild rabbit, pigeon and pheasant. We have a walled garden where we grow salad leaves, herbs, soft fruit and vegetables. If is not possible to use our own produce, we only use local suppliers who can provide us with quality local produce which is fully traceable.

You can view Our Suppliers List here »


Here at Clavelshay Barn, we are allergen aware and in line with recent regulations. We make everything on site and know what is in our dishes. If you have any special dietary requirements please let us know before you order.


Prices include VAT

A pre-order and deposit of £5 pp is required for groups of 8 and over.
Service charge is not included but is at your discretion.